By Marie-Antoinette Issa.
For too long, Australia’s rich bounty of native ingredients has been overlooked in favour of imported flavours. However, a new wave of Chefs and food entrepreneurs is changing that - bringing Indigenous produce to the forefront of Australian cuisine and, in turn, reshaping the way we eat.
Among them is Troy Benjamin, a proud Tati Tati, Wadi Wadi, Mutthi Mutthi, Latje Latje and Wemba Wemba man who is on a mission to make authentic indigenous ingredients a staple in every Australian household. One cup of tea at a time…
While best known for winning Gordon Ramsay’s Food Stars in 2024, Troy is so much more than a mere reality TV star. He’s also a culinary entrepreneur, cultural leader and storyteller.
Through his award-winning brand, Blak Brews, he’s championing native Australian ingredients in tea and coffee, proving that they belong in everyday life, not just in high-end restaurants.
Troy’s connection to food goes far beyond business:
"I started out running my own cafe in Melbourne, where I built a strong community space around good coffee and conversation,” he shares. From there, he launched a barista staffing company to support First Nations employment in hospitality before moving into radio, events and Indigenous entrepreneurship.
The idea for Blak Brews was born from a simple but powerful belief:
"At the heart of everything I do, whether it’s tea, coffee, music or events, is the belief that First Nations culture is something for all Australians to embrace and celebrate. I want people to take pride in what grows here, in the ingredients and traditions that have been part of this land for thousands of years.”
Native ingredients have long been part of Troy’s life, but he recognised how little they were seen in mainstream food and drink.
"Growing up, native ingredients were part of our lives, but they were rarely seen in mainstream food and drinks. That never sat right with me - these ingredients have been used for thousands of years, yet they weren’t given the respect they deserve.”
With the help of tea master Sharyn Johnston, Troy built Blak Brews around a blend of traditional knowledge and modern tea culture. One of the standout products is Aussie Brekkie tea, which Troy describes as "100% Australian-grown black tea - simple, strong and full of flavour. It’s a tea that feels like home - familiar yet uniquely Australian.”
Then there’s Red Centre, a vibrant blend of quandong, strawberry gum, hibiscus and rosehip. "It’s packed with vitamin C and antioxidants and represents the bold, strong and untamed beauty of Australia’s landscape.”
Blak Brews is more than just a tea brand - it’s an education.
"We didn’t just want to use native ingredients - we wanted to tell their story, highlight their medicinal benefits and make them something that everyone, indigenous or not, could enjoy and feel proud of.”
From lemon myrtle’s citrusy freshness to the tart punch of quandong, Blak Brews showcases the versatility of native produce.
"First Nations people have been drinking bush teas for centuries - we’re just making them in a way that fits into a busy modern lifestyle. We don’t mess with the natural essence of the ingredients - we just find ways to bring out their best qualities in a format that people understand and enjoy.”
One of the biggest challenges in bringing native ingredients into mainstream food culture is ensuring Indigenous voices lead the way.
"Where possible, we source directly from Indigenous-owned businesses and ethical suppliers who share our commitment to sustainability and cultural integrity,” says Troy. "We believe native ingredients should be led by Indigenous people and we make sure the people who have cared for these plants for generations are the ones benefiting from their commercial success.”
Working with First Nations farmers and wild harvesters, Troy ensures that Blak Brews operates with cultural and environmental respect.
"We’re also working to educate consumers on why it’s important to support indigenous-led businesses when it comes to native ingredients. There’s still a lot of work to do in this space, but we’re committed to being part of that change.”
Despite the growing interest in Indigenous foods, Troy acknowledges that many Australians are unfamiliar with native ingredients.
"The biggest challenge is awareness. A lot of people have never heard of these ingredients, let alone tasted them.” However, he’s determined to change that and his appearance on Food Stars was an undeniable aid.
"Having the platform of Gordon Ramsay’s Food Stars helped a lot,” he says. "It gave us a chance to introduce these flavours to a much wider audience and prove that native Australian ingredients deserve a permanent place in the market.”
Once people try them, though, they’re hooked. "It’s just about getting that first cup in their hands.”
When it comes to working with native Australian ingredients, Troy believes in honouring tradition while embracing modern applications.
"For me, tradition is the foundation and innovation is the way forward. These ingredients have been used by First Nations people for thousands of years - we’re not changing that. What we’re doing is presenting them in a way that makes them part of everyday life for all Australians.”
Ultimately, that’s the goal. "At the end of the day, our goal isn’t just to sell tea. It’s to create a connection - to show people that these ingredients, this land and this culture belong to all of us.”
Through Blak Brews, Blak Stage and his work in events and media, Troy is proving that Indigenous flavours aren’t just a passing trend - they’re a vital part of Australia’s identity.
"For too long, we’ve imported flavours and traditions from everywhere else while ignoring what’s been growing right here for thousands of years. That needs to change.”
By bringing native ingredients into everyday life, Troy is redefining Australian cuisine and creating a future where all Australians can connect with, celebrate and take pride in the flavours of this land.
AGFG acknowledges the Traditional Owners of Country throughout Australia and their continuing connection to land, sea and community. We pay our respects to them and their cultures, to the Elders past, present and emerging.
